Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany.
J Agric Food Chem. 2013 Jul 17;61(28):6937-41. doi: 10.1021/jf4011356. Epub 2013 Jul 3.
Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, and 5-O-caffeoyl-epi-δ-quinide were confirmed by 1D and 2D NMR spectroscopy including (13)C NMR data, which were previously not available from the literature. An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC.
绿原酸内酯（CQL）是已知的导致烘焙咖啡苦味的原因之一。CQL 可能还具有有益的生物活性。到目前为止，还缺乏用于定量和生物测试的纯标准化合物。使用高速逆流色谱法，可以分离出毫克数量的内酯。通过 1D 和 2D NMR 光谱（包括 13C NMR 数据）证实了 3-O-咖啡酰基-γ-喹诺内酯、4-O-咖啡酰基- muc-γ-喹诺内酯和 5-O-咖啡酰基-表-δ-喹诺内酯的结构，这些结构以前在文献中没有报道过。开发了一种 UHPLC 方法，使内酯能够在比常规 HPLC 短得多的时间内从烘焙咖啡中分离出来。
